Q: I'm in search of the perfect pizzelle recipe — any suggestions? I tried one I found, which used butter not oil. It wasn't bad but I'm sure the readers could do better.

Sent by Ed More

We couldn't' pass up this cute way to re-use a gallon of milk from Make. A few cuts and scoring turn something from your recycling bin into a sturdy and smart way to hold a sandwich. Check it out! More

There're so many elements of happy hour, besides the drinks, that I adore; the cocktail couture (you know — all the gorgeous glassware and suave shaker sets) the toasts, and of course the snacks, both on the bar and in the glass! True, Bloody Marys are known for hosting a delicious array of garnishes but I've found gin, and in particular this week, a brand spanking new batch from Michigan, to be just as ideal in transporting all sorts of amazing nibbles. More

We've been talking about Freezer Meals all week, which seemed the perfect excuse to go back into our archives and pull out some of our best freezer tips and recipe ideas from past months. If you missed these posts the first time around, you can catch up now! More

There's something so simplistic about a plain old turkey wrap dunked in homemade honey mustard. Still, these lowly sandwiches got me through college, and they even made an appearance at my recent engagement party. (What can I say, I know what I like.) For some reason, they never get old. More

Mushrooms on toast is a classic British dish, usually served with tea after work or as a light supper. It is perfectly delightful in its simplicity, just sautéed mushrooms with maybe a little onion and parsley, dumped over toast and dug into after a hard day's work. I did play with it a little in this version, which gussies things up with a splash of wine, some crème fraîche and fresh thyme. Please don't yell at me — it's really quite good and not that fancy! More

You say bruSHETta, I say bruSKETta, we all say tartine! Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Why? They're so pretty, their piled fillings on display, and they work well as lunch, dinner, an appetizer. From sweet potato goat cheese bruschetta to a ricotta, fig, and honey tartine for fall, here are 10 of our favorite open-faced sandwiches. More

When you hear the word "sandwich," you likely think of PB&J or maybe ham and cheese. My personal favorite is a BLAT (Bacon, Lettuce, Avocado, Tomato) with a great egg salad coming in close behind. But what about mascarpone, nutella, strawberries and peaches? Ingredients on the sweeter side of things can make darn fine sandwiches, too. More

I am the sole granola eater in my house, which suits me just fine. (All mine!) But toward the end of eating my way through a big batch, I find that the granola can start to lose its crisp and get a little stale. A quick spin in the microwave helps take care of that. More